Well, it’s Fall. There’s no denying it, but we’ve decided time traveling is a real thing and we’re doing it tonight. We’re headed back a few months, maybe mid-July—there’s a red and white picnic blanket on the full summer grass and we’re hanging with our buds (you) under a breezy sunset. You with us? Good, because if you are, guess what! We made dinner, and it’s a delectable chicken salad made with lemon aioli, tarragon and celery to top some outrageous rosemary focaccia. Oh, and we brought sides too, and they’re really really good.
Hot tip: chicken salad is supposed to be messy. Take it from us. If it falls off the focaccia… as the kids say, YOLO. Grab that fallen piece and eat it with your hands. Don’t fear the mess. Gobble that chix sal up however you can.
What’s in your bag:
- Chicken salad
- Rosemary focaccia
- Arugula pesto
- Caprese salad
- Farro tabbouleh
What you’ll need from home:
- A knife
- A spreader
- A plate
- Your appetite
Total prep time: 2 minutes
- Split the focaccia in half and toast it up in a toaster or broiler.
- Once it’s nice and crusty, spread a little pesto on the bottom slice and load it up with chicken salad. Add the other piece of focaccia right on top.
The Caprese Salad
- This one’s pretty easy. Just eat it.
The Farro Tabbouleh
- Once again, easy breezy. Give the farro a quick mix and put it right on your plate next to your caprese and sandwich.
That’s it! Dinner solved, dinner served. #weareWECO
We try to make dinner really easy but sometimes it’s so easy we can’t take up the whole instructions page with directions… but we really like talking to you so we’re going to use up this space anyway. (We had this same issue Friday – if you got Shepherd’s Pie, we’re still waiting to hear what you’re going to be for Halloween!). Anyhoo, how was your weekend? Ours was good, thanks. A trip to the farmers market, some light reading, a little Netflix, some apple cider (spiked for some of us). Chef Matt switched his closet from summer all black to fall all black. We’re just chugging along over here, really proud and happy to do what we do. Enjoy the tasty eats this week <3